Cooking
I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted by various companies and publishers to help create recipes for them as well. It's been wonderful to do something I love and make a living at it.
My process is the same as it always was, I am inspired by any number of things, it could be the season, an ingredient, a place, even a memory. I do lots of research, reading recipes in cookbooks, on blogs, magazines, and even asking friends and family for help. I create an outline of what I intend to do and take it into the kitchen. I cook and take notes and then I taste. I also have an official taste tester, Lee. Between the two of us we discuss and dissect and I tweak the recipe to get it to the point that I am satisfied.
While in New York last month I got to spend some time with recipe developers at Saveur, Everday Food and Gourmet. I saw their kitchens, tasted their food and chatted with them about how they get the job done. Some of the kitchens were large, some were small. All had cookbook shelves and counters for notetaking. Their process involved more group critiques than mine and I learned Gourmet recipes can take a month and a half to create! I have never gotten as much as a week per recipe from any of my clients.
Generally speaking, one thing I don't have to do is convince anyone about my recipes. Here's a kitchen story told to me by Gourmet test kitchen editor Gina Marie Miraglia Eriquez. The staff at Gourmet was unconvinced of the value of pressure cookers. Only after making a certain recipe, without admitting the use of the pressure cooker, were they won over; that recipe is in this month's edition on page 98, it's for Tuscan Lamb Shanks with White Beans.
After a quick browning of the meat and sauteing of the vegetables all the ingredients including unsoaked beans(!) are placed in the pressure cooker and 30 minutes later? Done! Having tasted it I can tell you it's a winner. So was this ridiculously good recipe for Banana Upside Down Cake, another clear favorite among attendees to the Gourmet Institute.
- Goodbye, Gourmet
I am definitely going through the five stages of grief. I could not believe the news on Monday that Gourmet was closing--denial. I quickly became angry. How dare they! Don't they know how important that magazine is? Bargaining came next. Why didn't...
- Recipe Development Techniques
I am deep into recipe development right now, sometimes creating up to 4 or 5 recipes in one day. My first step was making the scary decision to take my laptop into the kitchen. I was talked into it by my friend Pam of Project Foodie. Of course, Pam has...
- Amy's Favorite Cookware
Lately I've been getting a number of emails asking me about cookware. I'm no expert, but I'm happy to tell you what I like and why. Cast iron I received a cast iron pan as a "cast off" from someone who didn't want it any longer. I can't...
- Seeking Recipe Testers!
Have you ever wanted to be a recipe tester? You know, try out recipes and report back on how they turned out--what went wrong or what could be improved? I know I have. Well here's a great opportunity to do it. Next year Collectors Press is publishing...
- Great Food Magazines
I have a shocking confession to make. There are times, sometimes whole weeks when I don't feel like cooking. The fridge may be empty or full; it makes no difference. Not in the mood. The muse has left the building. In this predicament we just have...
Cooking
Test Kitchen Tales
I became a recipe developer by accident, and not by design. I posted some of my favorite recipes online and not long after I was contacted by various companies and publishers to help create recipes for them as well. It's been wonderful to do something I love and make a living at it.
My process is the same as it always was, I am inspired by any number of things, it could be the season, an ingredient, a place, even a memory. I do lots of research, reading recipes in cookbooks, on blogs, magazines, and even asking friends and family for help. I create an outline of what I intend to do and take it into the kitchen. I cook and take notes and then I taste. I also have an official taste tester, Lee. Between the two of us we discuss and dissect and I tweak the recipe to get it to the point that I am satisfied.
While in New York last month I got to spend some time with recipe developers at Saveur, Everday Food and Gourmet. I saw their kitchens, tasted their food and chatted with them about how they get the job done. Some of the kitchens were large, some were small. All had cookbook shelves and counters for notetaking. Their process involved more group critiques than mine and I learned Gourmet recipes can take a month and a half to create! I have never gotten as much as a week per recipe from any of my clients.
Generally speaking, one thing I don't have to do is convince anyone about my recipes. Here's a kitchen story told to me by Gourmet test kitchen editor Gina Marie Miraglia Eriquez. The staff at Gourmet was unconvinced of the value of pressure cookers. Only after making a certain recipe, without admitting the use of the pressure cooker, were they won over; that recipe is in this month's edition on page 98, it's for Tuscan Lamb Shanks with White Beans.
After a quick browning of the meat and sauteing of the vegetables all the ingredients including unsoaked beans(!) are placed in the pressure cooker and 30 minutes later? Done! Having tasted it I can tell you it's a winner. So was this ridiculously good recipe for Banana Upside Down Cake, another clear favorite among attendees to the Gourmet Institute.
- Goodbye, Gourmet
I am definitely going through the five stages of grief. I could not believe the news on Monday that Gourmet was closing--denial. I quickly became angry. How dare they! Don't they know how important that magazine is? Bargaining came next. Why didn't...
- Recipe Development Techniques
I am deep into recipe development right now, sometimes creating up to 4 or 5 recipes in one day. My first step was making the scary decision to take my laptop into the kitchen. I was talked into it by my friend Pam of Project Foodie. Of course, Pam has...
- Amy's Favorite Cookware
Lately I've been getting a number of emails asking me about cookware. I'm no expert, but I'm happy to tell you what I like and why. Cast iron I received a cast iron pan as a "cast off" from someone who didn't want it any longer. I can't...
- Seeking Recipe Testers!
Have you ever wanted to be a recipe tester? You know, try out recipes and report back on how they turned out--what went wrong or what could be improved? I know I have. Well here's a great opportunity to do it. Next year Collectors Press is publishing...
- Great Food Magazines
I have a shocking confession to make. There are times, sometimes whole weeks when I don't feel like cooking. The fridge may be empty or full; it makes no difference. Not in the mood. The muse has left the building. In this predicament we just have...